Honeyed thyme shallots add for a subtle sweet and aromatic depth to this tasty frittata, which is topped with creamy buffalo mozzarella.
It's a so delicious with a dressed salad, you'll love it!

Caramelised Shallot, Thyme, Buffalo Mozzarella Frittata

(gluten-free)

Serves: 2

Cooking: 40 mins

4 tbsp ghee, butter or olive oil

10 shallots, roughly chopped

2 handfuls of thyme leaves, roughly chopped, plus extra to garnish

1 tbsp honey, or maple or agave syrup

4 free range eggs,lightly beaten

150g / 5 1/2 oz fresh buffalo mozzarella, roughly torn

Preheat the oven to 200°C / 400°F / Gas 6.

Melt the ghee in a frying pan over a medium heat, until sizzling. Add the shallots, thyme and a pinch of sea salt and freshly ground black pepper.

Saute for 10-12 minutes, until the shallots are soft and slightly browned.

Turn the heat to low and dizzle the honey on top. Continue to cook for 8-10 minutes, stirring every minute or so, until the shallots are lovely and caramelised. You can add a little water if the mixture starts to stick to the bottom of the pan.

Transfer the mixture to a small pie dish, about 375ml (13fl oz/ 1 1/2 cups) in capacity, and spread it out evenly. Pour the beaten eggs over, then top with the mozzarella and extra thyme sprigs.

Bake for 10 minutes, or until the egg is cooked through and slightly golden on top. Serve hot or cold.